Ingredients
1/2
cup sliced oil-packed sun-dried tomatoes, 2 tbsp oil reserved
2
medium fennel bulbs, trimmed, halved, thinly sliced crosswise (about 3 1/2 cups)
1
1/3 pounds uncooked large shrimp, peeled, deveined, tails left intact
2
tbsp chopped fresh dill
2/3
cup crumbled feta cheese
Directions
1.
Heat 2 tablespoons oil from sun-dried tomatoes in large nonstick skillet over medium-high heat. Add fennel; sauté 3 minutes. Add sun-dried tomatoes and garlic and stir 1 minute. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and cook until just opaque in center, about 1 minute per side. Season to taste with salt and pepper. Sprinkle with dill, then feta.
New-York Restaurants
